VARIATIONS IN DABAI PRESERVATION

Most traditional way of preparing dabai with salt,sugar and soy sauce

Created and Written by Mrs. Money

Variation 1: How to Prepare Dried Dabai

This variation of dabai can be eaten as titbits, plain or ones can fry it with fried mince onion, garlic and ikan bilis or dry shrimp. We can also add dried dabai to certain Sarawakiens' native vegetables as a kind of carrier to bring out memorable unique taste, use dabai to fry rice or as a garnish when steaming salted fish or meat.

I also come out an idea, if Italians use olive to make their bread; we should make dabai bread as one of Sarawakians’ specialties.

This is the best gift you can bring out of country to our own Sarawakien relatives and friends, or leave it in the freezer until their next homecoming visit.

If dabai oxidized to purple ---- sour, my way of preservation you would get a surprise.

Clean dabai with water, add olive oil to massage then rinse off with water. Rinse again with hot water very quickly.

Dry dabai under the sun

In a wok, add olive oil and salt

Fry the dabai until dried up

Remove dabai seeds with a spoon

Give a final quick fry, surprised to see the yellow color is there?

Once dry up, pack in a cleaned bottle and sprinkle some salt on the top


Store in freezer

Variation 2: Dabai in Olive Oil

Sterilized bottle or glass container with boiling water, after that dry it

Dry dabai under the sun

Once dabai got dried up, sprinkle some salt and sugar

Fry dabai quickly over a wok or heat dabai in microwave oven

Let the dabai cool down

Transfer dabai into the sterilized container until full

Add extra virgin olive oil

Store in refrigerator